Dinner

Creamy Turkey Pot Pie with Flaky Homemade Crust Recipe

ByNaomi Fletcher December 8, 2025December 8, 2025

Introduction

This classic Turkey Pot Pie is a comforting dish perfect for using up leftover turkey. With a flaky homemade crust and a rich, savory filling loaded with vegetables and herbs, it’s sure to become a family favorite.

A slice of chicken pot pie with a golden, flaky top crust sits on a white plate over a white marbled surface. The pie has three visible layers: the top is a smooth, slightly browned pastry crust with a few small green herb sprigs on it; the thick middle layer is filled with shredded white chicken mixed with small pieces of orange carrots, green peas, and bits of mushroom, showing a chunky and moist texture; the bottom layer is a light brown pie crust that holds the filling together. In the blurred background, a whole pie with the same crust and a white pie dish is partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour (plus more for dusting)
1 teaspoon white granulated sugar
1/2 teaspoon salt
1/2 lb cold unsalted butter (diced into 1/4″ pieces)
6 tablespoons ice-cold water
4 cups cooked turkey (shredded)
6 tablespoons unsalted butter
1 small yellow onion (chopped)
1 cup shredded carrots
8 oz mushrooms (stems discarded and caps sliced)
4 cloves garlic (minced)
1/3 cup all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon fresh rosemary (finely chopped)
1 cup frozen peas (do not thaw)
1/4 cup parsley (finely chopped, plus more to garnish)
1 egg (beaten, for egg wash)

Instructions

Step 1: In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix.
Step 2: Add the cold diced butter and pulse until the mixture resembles pea-sized coarse crumbs and feels dry and sandy.
Step 3: Gradually add the ice-cold water, pulsing just until moist clumps form. Test by pressing the dough between your fingertips; if it holds, it’s ready. If too crumbly, add water 1 teaspoon at a time. Avoid making it sticky.
Step 4: Transfer the dough to a clean surface, gather into a ball without kneading, then divide into two disks. Wrap in plastic and refrigerate for at least 1 hour.
Step 5: For the filling, melt 6 tablespoons butter in a Dutch oven over medium heat. Add onion and carrots, sauté 8-10 minutes until soft.
Step 6: Add mushrooms, garlic, rosemary, thyme, basil, and oregano. Sauté for another 5 minutes until mushrooms soften.
Step 7: Stir in 1/3 cup flour and cook for 1-2 minutes. Slowly add chicken broth while stirring, then stir in heavy cream. Bring to a boil and cook until thickened (1-2 minutes).
Step 8: Season with salt and black pepper to taste. Stir in shredded turkey, frozen peas, and parsley. Remove from heat and let cool slightly.
Step 9: Preheat oven to 425°F (220°C). Roll out one dough disk into a 12” circle and transfer to a 9” pie dish.
Step 10: Spoon the filling evenly over the bottom crust.
Step 11: Roll out the second dough disk into a 10” circle and place over the filling. Fold and crimp the edges to seal.
Step 12: Cut five small slits on the top crust to allow steam to escape.
Step 13: Brush the top with beaten egg and lightly sprinkle with sea salt and pepper.
Step 14: Bake for 30-35 minutes until the crust is golden brown. If edges brown too quickly, cover loosely with foil.
Step 15: Let the pie rest at room temperature for 15 minutes before slicing and serving.

Tips & Variations

Use leftover rotisserie or roasted turkey for convenience and extra flavor.
Substitute frozen mixed vegetables for peas to add variety.
For a richer crust, chill the butter and water well before mixing.
Cover pie edges with foil halfway through baking to prevent burning.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. Reheat slices in a 350°F oven for about 15-20 minutes until warmed through to keep the crust crisp. The pie also freezes well; wrap tightly and freeze for up to 2 months, thaw overnight in the fridge before reheating.

How to Serve

A close-up of a thick slice of chicken pot pie being lifted, showing three main layers: a golden-brown, slightly crimped top crust with a sprig of fresh green thyme on it; a thick filling layer made of shredded white chicken mixed with diced orange carrots and green peas; and a bottom crust that is golden and firm, holding the filling together. The slice is held above a white plate resting on a white marbled surface, with another similar slice blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie crust instead of making my own?

Absolutely! Store-bought pie crusts save time and still deliver delicious results. Just follow the package instructions for thawing before assembling the pie.

Can I make this pot pie ahead of time?

Yes, you can prepare the filling and pie crust in advance. Store the filling and dough separately in the refrigerator for up to a day. Assemble and bake just before serving for the best texture.